How is raw frozen pasteurized egg yolk commonly used?

It is used in cooking and baking to add richness and texture, often in sauces, custards, and baked goods.

What dietary classification does egg yolk have?

It is classified as 'egg', containing eggs but no meat.

How should raw frozen pasteurized egg yolk be stored?

It should be kept refrigerated or frozen to preserve freshness and ensure safety.

Illustration

Yolk eggM

अंडा की जर्दी, कच्चा, जमा हुआ, पास्क्चराइज्ड

Raw pasteurized frozen egg yolk is the yellow part of the egg, separated and frozen for food processing or cooking use.

EggetarianNOVA 1· Unprocessed

296

kcal

15.5

Protein

0.8

Carbs

25.6

Fat

per 100g

High in choline

Serving Size= 100g

Nutrition per 100g

Protein16g(21%)

Carbs0.81g(1%)

Fat26g(78%)

Rich in% daily value

Choline150%Selenium141%Vitamin B1286%Pantothenic Acid (B5)69%Folate (B9)69%

View all nutrients →

Nutrient Breakdown

% DV = % Daily Value (adult RDA, ICMR 2020). Values per 100g edible portion.

Common questions about Yolk egg

One large egg yolk weighs about 17g and contains approximately 55 kcal.

About Yolk egg

Raw egg yolk, frozen and pasteurized, is commonly used in food manufacturing and gourmet cooking to provide rich texture and flavor. It is separated from the egg white and treated for safety, retaining most nutrients in a convenient frozen form.

The yolk is known for its creamy consistency and distinct yellow color.
Nutritionally, it contributes essential fats, proteins, and unique micronutrients such as choline and vitamin B12.
As an animal-derived product, it is classified as an egg food item and not suitable for vegans.
It is typically used in sauces, dressings, baked goods, and custards, often requiring cooking for safe consumption.